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John Sconzo
Interests: music, history, cinema, cooking, art and art history, culinaria and travel, slow food saratoga region
Recent Activity
Docsconz Has Moved
Still available via the simple www.docsconz.com, I have moved from Typed over to Word Press to take advantage of additional capabilities. Please check it out at the link above if you haven't already. You should be able to find all... Continue reading
Posted Mar 13, 2011 at Docsconz- The Blog
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Another gorgeous and undoubtedly delicious creation! One of these days I will (I hope) actually get to taste some of your brilliant food!
Toggle Commented Mar 4, 2011 on curry cake at playing with fire and water
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Goose Cassoulet - An Idea in Food
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Goose was the one constant going in to the weekend. Knowing that Alex and Aki would be visiting and having had the good experiences that I have had with Mary Pratt's Elihu Farm geese, I thought it would be fun... Continue reading
Posted Feb 26, 2011 at Docsconz- The Blog
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Braised Bok Choy with Blood Sausage, Horseradish and an Onsen Egg - An Idea in Food
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When Alex Talbot saw the blood sausage in the deli case at Oscar's Smoke House in Warrensburg, he couldn't resist it. We had already bought the bok choy and eggs earlier that day at Kilpatrick Family Farm and had previously... Continue reading
Posted Feb 25, 2011 at Docsconz- The Blog
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Smoked Trout Brandade - an Idea in Food
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Not every idea that comes out of Alex and Aki, the couple behind the blog and book, both called Ideas in Food is cutting edge. They are both as well versed with traditional cooking techniques and dishes as they are... Continue reading
Posted Feb 23, 2011 at Docsconz- The Blog
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Not so far as I know. Whether it actually was or not, I cant say with absolute certainty, however, that is what it was called. He did not serve the the incredibly marbled beef that he is known for, however, so either he has an extremely limited source, it was from some stockpiled supply of lesser cuts or it was not what it was claimed to be. I seriously doubt the last possibility.
Toggle Commented Feb 21, 2011 on Urasawa Sans Bluefin at Docsconz- The Blog
Dinner with Friends - Alex and Aki Come to Visit
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TV shows like Iron Chef America, Top Chef and Chopped all riff on a theme of spontaneous cooking to varying degrees. Iron Chef America specifies a specific ingredient that must be showcased, Top Chef offers surprise scenarios that must be... Continue reading
Posted Feb 21, 2011 at Docsconz- The Blog
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Blood Sausage
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This delicious blood sausage came from Oscar's Smoke House in Warrensburgh, N.Y. We ate it last night in a dish prepared by Alex Talbot and Aki Kamozawa of Ideas in Food. More detail's on the dish along with the rest... Continue reading
Posted Feb 20, 2011 at Docsconz- The Blog
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Identitá Golose 2011 - Part 2: Sat Bains and Paolo Lopriore
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The British chef, Sat Bains from his eponymous restaurant in Nottingham, UK followed the charismatic Scabin, speaking of his difficult upbringing and how cooking gave him a life when his parents kicked him out of the house at age 18.... Continue reading
Posted Feb 17, 2011 at Docsconz- The Blog
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Breaking News: Spanish Chef Santi Santamaria Dead in Singapore
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It's a sad day. The culinary world has lost a true giant. Seven Michelin Star Chef Santi Santamaria from Catalunya, Spain has died from an apparent heart attack today at his restaurant in Singapore. Known as much for his feud... Continue reading
Posted Feb 16, 2011 at Docsconz- The Blog
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Identitá Golose 2011 - Part 1: From Alajmo to Scabin
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From pizza to pasta and risotto to radicchio, the latest edition of Identitá Golose in Milan covered the latest in the Italian food scene and then some. Laden with top Italian toques such as Massimo Bottura, Davide Scabin, Gennaro Esposito,... Continue reading
Posted Feb 16, 2011 at Docsconz- The Blog
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Sanders, I have the same issues you do and so does Slow Food. I try to avoid factory farmed meat as much as possible and am fortunate to live in an area where I know the farmers who raise the animals I wind up eating. I buy about 85% of the meat I cook and eat directly from farmers I know and the rest from trusted sources that I believe are good, clean and fair.
Toggle Commented Feb 14, 2011 on Urasawa Sans Bluefin at Docsconz- The Blog
Lyon is for Lovers: Chocolate Heaven
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Valentine's Day is a day that celebrates love, both of the romantic kind as well as the Platonic. The holiday has a few specific icons associated with it including Cupid, red roses and not least amongst them, chocolate. I happen... Continue reading
Posted Feb 14, 2011 at Docsconz- The Blog
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Ideas in Food Comes North
I am so very looking forward to a visit this coming weekend from my good friends Alex and Aki of Ideas in Food. For anyone in Northeastern New York who may be interested, you can meet them this Thursday evening,... Continue reading
Posted Feb 13, 2011 at Docsconz- The Blog
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Brodo - Villa Gaidello 11/11/2003
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Having just returned from Italy and a quick visit to Modena, I was reminded of an earlier visit there with my son Andrew, then 12 years old, back in November of 2003. We stayed at the lovely agriturismo Villa Gaidello... Continue reading
Posted Feb 10, 2011 at Docsconz- The Blog
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I may be!
Toggle Commented Feb 10, 2011 on Side Stripe Shrimp Ceviche at Aroma Cucina
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Nice. Where'd you get 'em?
Toggle Commented Feb 9, 2011 on Side Stripe Shrimp Ceviche at Aroma Cucina
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Urasawa Sans Bluefin
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When I called to make my reservation at Urasawa, the tiny and ultra-exclusive Rodeo Drive Japanese kaiseki restaurant of Hiroyuki Urasawa during my recent visit to Los Angeles, I was asked if I had any allergies or if there was... Continue reading
Posted Feb 8, 2011 at Docsconz- The Blog
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The Best Chef of the Year 2011
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According to the prestigious International Academy of Gastronomy the Best Chef of the Year for 2011 is Massimo Bottura of Osteria Francescana in Modena, Italy. Chef Bottura learned of his selection during the second day of the recent Identitá Golose... Continue reading
Posted Feb 5, 2011 at Docsconz- The Blog
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Where did you find raw pistachios? Very cool.
Toggle Commented Feb 4, 2011 on raw pistachios at playing with fire and water
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Gorgeous!
Toggle Commented Feb 4, 2011 on flowering teas at playing with fire and water
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Bars, Brasseries, Bistros and Bouchons of Lyon
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During my last visit to Lyon, I ate at some of the more well known temples of haute cuisine including Restaurant Paul Bocuse and La Mere Braziere. They provided an indelible glimpse into the world of French fine dining of... Continue reading
Posted Feb 4, 2011 at Docsconz- The Blog
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Bocuse d'Or 2011 - The Competition
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With Timothy Hollingsworth's strong, but ultimately unsatisfying sixth place finish at the 2009 Bocuse d'Or, the Bocuse d'Or USA organization was primed and optimistic for more in 2011. Hollingsworth had indeed tied the best ever finish for the United States... Continue reading
Posted Feb 1, 2011 at Docsconz- The Blog
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Fondue Fun in Geneva
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I'm not surprised that in Geneva, Switzerland, arguably the orological capitol of the world, the trains, trams and busses operate with reliable precision. Though charming, beautiful and undoubtedly a wonderful place to live and work, Geneva, at least in winter,... Continue reading
Posted Jan 31, 2011 at Docsconz- The Blog
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Bocuse d'Or 2011 - The Winning Platters & Plates
Here is a slideshow of my photos of the platters and plates that won the Bocuse d'Or this past week in Lyon, France. Rasmus Kofoed of Denmark won the event - his third time medaling with a pure trifecta of... Continue reading
Posted Jan 29, 2011 at Docsconz- The Blog
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